These Shrimp and Grits Bites take a beloved Southern classic and turn it into a stylish appetizer that’s perfect for entertaining.
Tender shrimp paired with creamy smoked Gouda grits deliver comfort in every bite.
Each portion is protein-packed, naturally gluten-free, and made with wholesome ingredients.
With a balance of healthy fats, calcium-rich cheese, and fiber from stone-ground grits, this dish is both satisfying and easy enough for everyday gatherings or meal-prep parties.
Shrimp and Grits Bites
Equipment
- 1 large saucepan
- 1 wooden spoon
- 1 Rimmed quarter sheet pan (or 9×13-inch baking dish)
- 1 Sharp knife or round cutter (2-inch)
- 1 Baking sheet
- 1 Large skillet (non-stick)
- 1 spatula
- 1 Aluminum foil roll
- 20 Bamboo appetizer picks
Ingredients
For the Grits:
- 5 cups water
- ¼ cup ½ stick / 2 oz unsalted butter
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups stone-ground grits see note
- 1 ½ cups 6 oz smoked Gouda cheese, shredded
For the Shrimp:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 1 teaspoon Creole seasoning
- ¼ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- Juice of ½ lemon
- 20 large shrimp cleaned, deveined, tails left on
For Assembly:
- 20 fresh baby spinach leaves
- 20 fresh parsley leaves or other fresh herbs
- 20 bamboo appetizer picks
Instructions
- Prepare the Baking Dish: Line a rimmed quarter sheet pan or a 9×13-inch baking dish with non-stick aluminum foil, making sure the foil fits smoothly along the bottom and up the sides. This not only prevents sticking but also makes it easier to lift out the chilled grits later for cutting. Set the prepared pan aside until the grits are ready.
- Cook the Grits Base: In a large saucepan, bring the water, butter, kosher salt, and black pepper to a rapid boil over high heat. Once boiling, slowly pour in the stone-ground grits while stirring continuously to prevent clumping. Reduce the heat to medium-low and allow the mixture to simmer gently. Stir every few minutes with a wooden spoon, ensuring the grits do not stick to the bottom of the pan. Continue simmering for about 25 minutes, or until the grits are thick, smooth, and creamy.
- Add the Cheese Flavor: Once the grits have thickened, stir in the shredded smoked Gouda cheese. Mix thoroughly until all the cheese is fully melted and evenly distributed throughout the grits, creating a rich, smoky flavor. Continue cooking over medium-low heat for another 5 minutes, stirring often, until the mixture is glossy and velvety.
- Chill the Grits Layer: Pour the hot, cheesy grits into the prepared foil-lined pan, spreading them evenly with the back of a spoon or spatula. Smooth the surface so the layer is uniform in thickness. Allow the grits to cool completely at room temperature. Once cooled, cover the pan tightly with foil and transfer it to the refrigerator. Chill for at least 3 hours, but ideally overnight, so the grits set into a firm, sliceable sheet.
- Cut and Prepare the Grits Rounds: Preheat the oven to 350°F (175°C). Carefully lift the chilled grits out of the pan by grasping the foil edges. Place the sheet of grits on a cutting board. Using a sharp knife or a 2-inch round cutter, cut out 20 uniform circles. Arrange the rounds on a clean, foil-lined baking sheet. Brush the tops lightly with melted butter to enhance flavor and help them crisp in the oven. Bake for 30–35 minutes, or until the edges are slightly golden and the rounds are firm to the touch. Remove from the oven and set aside.
- Sauté the Shrimp: While the grits rounds are baking, heat a large non-stick skillet over medium-high heat. Add olive oil and butter, allowing the butter to melt and bubble slightly. Stir in the minced garlic and cook for about 30 seconds, just until fragrant—be careful not to burn it. Sprinkle in the Creole seasoning, Italian seasoning, kosher salt, and a squeeze of fresh lemon juice. Stir to create a flavorful sauce base. Place the shrimp in the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook the shrimp for 2–3 minutes per side, or until they turn pink, curl slightly, and develop a light golden sear. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil. Repeat with remaining shrimp. Take care not to overcook, as shrimp become rubbery if cooked too long.
- Assemble the Bites: Lay a baby spinach leaf neatly on top of each baked grits round. Skewer a shrimp and a parsley leaf together using a bamboo pick. Gently press the pick into the center of the grits round, securing all the layers together. The spinach provides a fresh base, the shrimp delivers savory flavor, and the parsley adds a pop of color and brightness.
- Serve and Enjoy: Arrange the assembled shrimp and grits bites on a platter in an attractive presentation. For an extra touch, add lemon wedges to the serving tray for guests to squeeze over the shrimp just before eating. Serve warm for the best texture and flavor. These elegant appetizers are ready to impress at any gathering.
Notes
- Stone-ground grits give the best texture, but quick-cooking grits can be substituted in a pinch (avoid instant grits).
- Smoked Gouda adds a rich, smoky flavor, though cheddar or Velveeta can be used for a milder taste.
- Baking the grits rounds firms them up, but pan-frying in butter is another delicious option.
- Don’t overcook the shrimp—just a few minutes per side keeps them tender and juicy.
- Garnish choices are flexible: use parsley, oregano, rosemary, or skip the garnish entirely.
- Bamboo picks make serving easy and attractive, but any party skewers will work.
Chef’s Secrets for Perfect Results
The key to achieving restaurant-quality shrimp and grits bites is patience with the grits.
Stone-ground grits need slow cooking and frequent stirring, which allows them to absorb liquid evenly and develop a creamy texture without lumps.
Always season as you go—salt and butter at the beginning help build flavor, while the cheese at the end adds depth.
When it comes to shrimp, high heat and short cooking time are essential.
Shrimp cook in just minutes, so watch for them to turn pink and slightly curl.
Overcooking will make them rubbery.
For presentation, using a round cutter ensures perfectly uniform bites that look as good as they taste.
Serving Suggestions for Best Enjoyment
These bites make an elegant starter for holiday gatherings, dinner parties, or casual game-day spreads.
They pair wonderfully with sparkling wine, light white wines, or even a crisp lager.
To round out the menu, serve alongside other small plates such as deviled eggs, stuffed mushrooms, or a fresh green salad.
For a Southern-inspired feast, you could also serve them next to fried green tomatoes, mini crab cakes, or hush puppies.
They can be enjoyed warm or at room temperature, making them versatile for buffet-style serving.
If desired, add a drizzle of hot sauce, aioli, or remoulade for an extra flavor boost.
Storage Tips for Longer Freshness
These appetizers are best served fresh, but you can make parts of the recipe ahead.
The grits layer can be cooked, chilled, and cut up to two days in advance, then stored covered in the refrigerator.
Once baked, the grits rounds can also be frozen—wrap tightly in plastic wrap and foil, and thaw before reheating in the oven.
Cooked shrimp should ideally be eaten the same day, but they can be refrigerated for up to 24 hours.
To reheat, warm shrimp gently in a skillet or low oven to prevent them from drying out.
Fully assembled bites are not recommended for storage, as the spinach will wilt and the textures will lose their appeal.
Frequently Asked Questions
1. Can I use quick grits instead of stone-ground grits?
Yes, quick grits can be used if you’re short on time, but they won’t have the same hearty texture as stone-ground grits. Avoid instant grits, as they lack the creamy consistency needed for this recipe.
2. What’s the best cheese substitute if I don’t have smoked Gouda?
Cheddar is the most common alternative, providing a sharp flavor that pairs beautifully with shrimp. Velveeta can also be used for a smoother, creamier finish, though it’s milder in taste.
3. Can these bites be made completely ahead of time?
Not entirely. You can prepare and bake the grits rounds in advance and cook the shrimp shortly before serving. Assemble everything just before guests arrive to keep the spinach fresh and the shrimp tender.
4. How can I make this recipe spicier?
Increase the Creole seasoning or add a pinch of cayenne pepper when sautéing the shrimp. A drizzle of hot sauce over the finished bites also adds a zesty kick.
5. What can I do with leftover grits scraps?
Don’t throw them away! Grits scraps can be pan-fried in butter and served as a side dish for breakfast, topped with a fried egg, or layered with vegetables for a quick snack.
